Potato, Turnip, And Chard Saute

One of the best evidences that we are truly seeking Heaven is the possession of hearts that are weaned from this world. None will ever enter the Father’s House on high in whose soul the first fruits of heavenly peace and joy does not grow now. He who finds his satisfaction in temporal things is woefully deceived if he imagines he can enjoy eternal things. He whose joy is all gone when earthly possessions are snatched from him, knows nothing of that peace which “passeth all understanding.” And yet, if the auto, radio, newspaper, money to go to the movies, were taken away from the average “church member,” what would he then have left to make life worth living?

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	California	Side dishes, Vegetables	4	Servings

INGREDIENTS

1	lb	Red new potatoes
1	lb	Turnips, peeled
1	lb	Chard
4	T	Butter
2	T	Minced shallots
1	t	Minced garlic
2	T	Olive oil
1	t	Stone-ground mustard
2	T	Creme fraiche or sour cream
2	T	Lemon juice
		Salt and freshly ground
		Pepper, to taste

INSTRUCTIONS

Boil potatoes in lightly salted water until tender when pierced with a
knife. Drain and set aside. Cut large potatoes in halves or quarters;
leave small ones whole. Boil turnips in lightly salted water until
tender when pierced with a knife. Drain and set aside. Cut large
turnips in halves or quarters; leave small ones whole. Cut chard ribs
away from leaves. Blanch leaves and ribs separately in lightly salted
water, cooking just until tender (3 to 5 minutes). Drain and plunge
into ice water to stop the cooking. Drain again. Chop leaves  coarsely;
dice ribs. In a small skillet over moderately low heat,  melt 2
tablespoons butter. Add shallots and garlic and saute until  fragrant
(2 to 3 minutes). Set mixture aside. At serving time, in a  large
skillet warm remaining butter and olive oil over moderately  high heat.
Add softened shallot-garlic mixture and chard ribs and  saute quickly
to heat through. Add potatoes and turnips and saute  quickly to heat
through. Add chard leaves and cook 20 seconds. Stir  in mustard and
creme fraiche. Add lemon juice and season with salt  and pepper.
Recipe By     : The California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 222 Calories From Fat: 164 Total Fat: 18.6g Cholesterol: 30.5mg Sodium: 392.7mg Potassium: 679.9mg Carbohydrates: 13.3g Fiber: 3.9g Sugar: 5.8g Protein: 3.4g